Southern fried chicken
Indulge in the classic comfort of Southern fried chicken with this delicious recipe! Juicy, tender chicken marinated in creamy buttermilk, coated in a seasoned spice mix, flour, and breadcrumbs, then fried to crispy perfection. Perfect for family gatherings or a hearty meal. Discover the secrets to irresistibly flavorful and crunchy fried chicken today!
- 01 Mar 2025
- Cook time 40 min
- Prep time 20 min
- 8 Servings
- 6 Ingredients
Southern fried chicken is an iconic dish that speaks volumes about Southern comfort and hospitality. Crispy on the outside and juicy on the inside, this dish is flavored with a perfect blend of spices that will leave your taste buds craving for more. This recipe walks you through the step-by-step process, ensuring you achieve that quintessential Southern flavor right in your own kitchen.
Ingredients:
Instructions:
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Cut the chicken into pieces (wings, thighs, drumsticks, and breasts). Trim any excess fat if necessary.
- Place the chicken pieces in a large bowl.
- Pour the buttermilk over the chicken, ensuring all pieces are thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This will tenderize the chicken and infuse it with flavor.
- In a shallow dish, combine the bread crumbs, all-purpose flour, spice mix, and paprika. Mix well to ensure even distribution of spices.
- Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off.
- Dredge each piece of chicken in the bread crumb mixture, pressing lightly to ensure an even and thick coating. Shake off any excess.
- In a large, deep skillet or a Dutch oven, pour oil to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small piece of bread crumb into the oil; if it sizzles and turns golden brown within a few seconds, the oil is ready.
- Carefully place the chicken pieces into the hot oil, skin side down. Do not overcrowd the skillet; fry in batches if necessary.
- Fry the chicken for about 12-15 minutes on each side, or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Adjust the heat as needed to maintain a steady oil temperature and prevent burning.
- Use tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. If you don't have a wire rack, you can use paper towels to absorb the oil.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Enjoy your delicious Southern fried chicken with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Tips:
- Always marinate your chicken in buttermilk for at least 4 hours or overnight. This will ensure the chicken is tender and flavorful.
- For extra crunch, you can double-dip your chicken pieces in the bread crumb mixture.
- Allow the chicken pieces to rest for a few minutes after coating to let the breading adhere properly before frying.
- Maintain a consistent oil temperature around 350°F (175°C) during frying for evenly cooked chicken.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
Southern fried chicken is more than just a meal; it's a tradition. With these steps and tips, you can bring a piece of the South to your table. Serve it hot, paired with your favorite sides, and enjoy a meal that's truly comforting and satisfying.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 640kcal | 32% |
| Protein | |
| Protein 50g | 32% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.58g | 4% |
| Sugar 1.49g | 1% |
| Fat | |
| Fat 36g | 44% |
| Saturated 10g | 34% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 190ug | 22% |
| Choline 110mg | 20% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 13mg | 82% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.54ug | 22% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 3.77mg | 34% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 430mg | 13% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 4.31mg | 39% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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